Old StoneHoney Can Do Fldng Pizza Peel Wdn Hndle 14" KCH-08436 Silver

I got into making my own Pizzas. 15 inch size, and I freeze the extra slices for later. After much research to find an easy Pizza recipe online. Soft Thick crust, and Crispy Thin crust styles, I tried Pizza Pans and couldn't get the correct doneness on the bottom, without overcooking the top crust.After more research, I decided I needed a Pizza Stone, like every Pizza Restaurant, or Pizza Fast Food place uses. Well, Pizza Stones run about 40 bucks for an 18 inch x 18 inch Pizza Stone that will fit on my oven rack and take a full sized 15 inch pizza. So I went to a Lowes Home Improvement Store, and bought an 18 x 18 inch white CERAMIC floor tile 1/2 inch thick,...for 8 bucks. Works like a charm. Either Ceramic Tile or Glazed Ceramic Tile is good. These will not impart dangerous dyes or colors, or sealers into your food when used in High Heat conditions, like basic dyed or stained tiles.Next, I needed a way to build a Pizza, and slide it onto the preheated Pizza Stone, without messing up the toppings. I did more research, and found the BEST way, is to use Parchment Paper, 15 inch width for my 15 inch Pizza,...and a large Pizza Peel. I bought this one at Amazon: "Kitchen Supply 16 Inch x 18 Inch Aluminum Pizza Peel with Wood Handle",...and I make the dough, Heat the Pizza Stone to 450 for 1/2 hour, (and drop the temp to 425 when actually cooking). This way, the pizza cooks more from the bottom/up, and not the top/down. I set the Pizza Peel on the counter-top. Put a sheet of Parchment paper on the peel, slightly larger than what the pizza will be. Roll out the dough on the paper with a rolling pin (roll, let the springy dough relax,...roll,...let the dough relax again,...roll to desired diameter.) This takes a little practice, but letting the dough relax every few rolls, is helpful.Make a lip around the outside edge to hold the toppings. Add the sauce, cheese, toppings, and a little more cheese to keep the toppings in place (too many veggie toppings makes for a watery topped pizza when cooked. I also put Pepperoni on paper towels on a paper plate in the microwave for about 60-90 seconds to wick off excess oil that would make the top of the pizza very greasy when cooked.After the Pizza is built on the Parchment Paper which is on the Pizza Peel, slide it into the oven, onto the Pizza Stone. Let it cook, with the Parchment Paper, for about 12 minutes, and use the Pizza Peel to gently tip up the pizza, and slip out the paper, which slides easily out,...rotate the Pizza 180 degrees, and finish cooking. Roll up the Parchment Paper, and save it,..it can be used several times.WHY is this the BEST method?Because if you use Corn Meal, instead of Parchment Paper to slide your Pizza off the Peel, you end up with a lot of Corn Meal crumbs on your Pizza Stone, and in your oven to clean out, that burn, and impart an unpleasant taste to your pizza. And some Cornmeal Crumbs on the floor. I hate unnecessary additional cleanup. And Flouring your Pizza Peel instead of Parchment Paper, leaves an unpleasant Flour taste on the bottom of your pizza. Most grocery stores carry the shorter 13 inch length of Parchment Paper. Smart&Final, if you have one of them near you, carries the 15 inch wide size that will fit this Pizza Peel perfectly. So does Amazon. Be sure it says 15 inches wide. There is also the "Specially" nonstick version, which is priced higher, but is ridiculously unnecessary, since ALL Parchment Paper is effectively used as a nonstick baking surface.This Pizza Peel also doubles as a cutting surface when the Pizza cools enough to cut. I highly recommend it, if you intend to make a Large Pizza. However, you are limited to 15 inch Large, only because of the width of the Parchment Paper. You CAN make it 15x 18 if you want. I STILL use online Pizza Recipes for 16 inch Pizzas, and make the "Lip" similar to Pizza Hut, about 1 inch wide. Works great.

Great

This size is just right, sturdy enough to give confidence

A pizza peel is a must if you make a lot of pizza, even the frozen kind. It allows you to get the pizza into and out of the oven quickly without letting out all the heat or burning yourself. Aluminum ones are thinner than the wood variety and so are easier to slip under the pizza. The handle on this model is long enough to reach into standard ovens, but short enough to navigate a small kitchen. As other reviews noted, a pizza peel does take some practice and adaptation to work best though. My first pizza with it crumpled when I tried to slide the peel under it, but I switched to cornmeal under the pizza as I made it instead of flour and that worked much better. This peel also works well for baking so called 'artisan' breads, such baguettes on a baking stone without a pan. If you do make baguettes or Italian white bread you can't beat the crust from baking it like that. The one large negative and one-star loss is storage options. It is pretty big so it won't fit in most drawers, would take up a ton of shelf space, and wouldn't really fit in a vertical shelf for baking sheets since the handle is angled. The ideal solution is to hang it on the side of a cabinet, but to do that I had to drill a hole in the handle for a small strap.

I've been using a standard wooden peel for years. It's always been tricky to get it to slide under the pizzas. I saw this on Amazon and thought it might work better and boy does it. When I cook pizza I use a ceramic Kamado grill. The pizza stone is heated to about 600 degrees so to prevent the dough from sticking I actually dress the pizza on top of parchment paper. Then I slide this peel under the paper and take the pie to the grill, and slide the pie with the paper still under it right onto the stone. I let it sit for a couple of minutes to set the dough then this wonderful peel slips right between the parchment paper and the pie so I can lift the pie, and slip the paper out and set the pie back down. For those (like me) who seem to have issues with the pie sticking to not only the stone, but also the peel, this technique works great! This peel is not only super thin/sharp it's very sturdy. I never feel like it's going to fold over and drop my pie.If my review was helpful to you, please click the yes button below! :-)